Pork Tenderloin and Lychee Salad

Name: Pork Tenderloin and Lychee Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 SERVINGS
Cuisine: Thajská kuchyně
Ingredients: ½ red chili pepper; 1 tablespoon rice vinegar; juice of 1 lime; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 300 g pork tenderloin; freshly ground pepper; salt; 4 tablespoons soy sauce; 4 tablespoons vegetable oil; 250 g tomatoes; 220 g peeled red onion; green part of 4 spring onions; 10 coriander stalks; 230 g lychees; Pork meat is best enjoyed with a fuller-bodied white wine.

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

DRESSING

½ red chili pepper
1 tablespoon rice vinegar
juice of 1 lime
1 tablespoon fish sauce
1 tablespoon brown sugar

SALAD

300 g pork tenderloin
freshly ground pepper
salt
4 tablespoons soy sauce
4 tablespoons vegetable oil
250 g tomatoes
220 g peeled red onion
green part of 4 spring onions
10 coriander stalks
230 g lychees

WINE PAIRING

Pork meat is best enjoyed with a fuller-bodied white wine.

DRESSING INSTRUCTIONS

1
Cut the chili pepper lengthwise, scrape out and discard the seeds, and finely chop the flesh. Add to a bowl with the other ingredients and stir until the sugar dissolves.

SALAD INSTRUCTIONS

1
Clean the meat, cut into 1.5 cm thick slices, season with salt and pepper, and mix with soy sauce in a bowl. Let marinate in the refrigerator for 1 hour. Then remove the meat and pat dry with kitchen paper.
2
Heat oil in a pan over high heat and sear the meat quickly on both sides until browned. Transfer to a plate to cool. Then cut the meat into 2 cm thick strips.
3
Cut the tomatoes in half and remove the seedy centers with a spoon. Cut the flesh into 1 cm thick wedges. Cut the onion into wedges no thicker than 0.5 cm. Cut the spring onion into 0.5 cm thick rounds. Roughly chop the coriander (leaves and stems). Cut the lychees into quarters.
4
In a bowl, combine the chopped tomatoes, onion, spring onion, lychees, coriander, and chopped meat. Add the dressing, mix well, and let marinate in the refrigerator for at least 4 hours, ideally overnight. Mix the salad well before serving.

Tip

Instead of tomatoes, you can use small cherry tomatoes, which you just cut in half lengthwise. Instead of chopped coriander, you can use chopped flat-leaf parsley and a few mint leaves. However, the salad tastes best with fresh coriander after marinating overnight in the refrigerator.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.